Hege's Round Buns

These juicy and delicious round buns are made with a mix of whole grain flour and fine wheat flour. They are easy to make, stay fresh, and are perfect for breakfast or in a packed lunch. A bit of syrup adds a mild sweetness, while poppy seeds on top give that little extra touch.

• 200 g stone-ground whole grain flour, finely milled
• 600 g stone-ground, finely sifted wheat flour
• 1 packet dry yeast
• 2 tsp salt
• 0.5 dl rapeseed oil
• 1 tbsp syrup
• 6 dl milk

1. Place all the dry ingredients in a stand mixer.
2. Use room temperature milk and add it to the mixer along with the oil and syrup.
3. Knead for 10 minutes.
4. Cover and let the dough rise for 1 hour.
5. Turn the dough out onto a well-floured countertop. Divide into 12 pieces, shape into buns, and place them on a baking sheet lined with parchment paper.
6. Cover and let them proof for 30 minutes.
7. Brush with water and sprinkle with poppy seeds.
8. Bake at 225°C in the middle of the oven for about 12 minutes.

Let the buns cool slightly on a rack before serving, and enjoy them warm with your favorite toppings. They also freeze well, so feel free to make a large batch and keep some on hand for later.